I’m pretty lucky to have all four of my grandparents. They’ve been at all the major milestones in my life. They’ve danced at my wedding and seen all four of my babies. Each year, I say a little pray and thank God for having them in my life.
People don’t live forever. And the other day, my Nana had a stroke. They got her to hospital in time to give her the drug that removes the blockage and she is recovering. But it is a hard slog in your mid 80’s to do physio everyday to be able to do the simplest of tasks.
In my mind, she is still in her mid 50’s ( younger than my Mum is now). We are jumping on the train and going into the city for the day. We are cooking in her kitchen and she is asking my Uncle to mash the potatoes. We are picking rhubarb from my Pop’s garden.
The other day, when I visited her in hospital, she mentioned that she wasn’t enjoying the food. So I picked up a big bunch of rhubarb from the farmer’s market and I thought that I would stew her some rhubarb and apples – and then she told me she never liked rhubarb.
Why did my Pop grow it, if they didn’t like eating it?
Oh well – I actually really like it and the memories it conjures. So I stewed it all and turned it into rhubarb and apple crumble. And then saved some extra for the top of porridge, and custard, and vanilla ice-cream.
Recipe: Rhubarb and Apple Crumble
- 600 g rhubarb cut into pieces
- 5 granny smith apple
- 1/2 cup caster sugar
- 1 lemon
- 1 cup plain flour
- 1/2 cup rolled oats
- 1/4 cup coconut sugar
- 1/4 cup coconut
- 65 g unsalted butter
Combine rhubarb, apples and lemon juice with caster sugar and cook over low heat approximately 15 minutes. Spoon into ramekins.
To make crumble, mix dry ingredients with butter to form a breadcrumb like mixture. Place crumble mix over top of each ramekin and bake at 180C for approximately 25 minutes.
Serve with ice-cream and custard.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
